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Carrot and orange soup

A very aromatic soup.  I added a little left over cumberland sauce to the soup as it was simmering away, before blending, which I think gave it a little added richness. 
  • half onion, chopped
  • 6 carrots, peeled and chunked
  • 1 tsp fennel seeds
  • 1 pint bouillon or vegetable stock
  • zest of 1 orange
  • juice of 1 orange
  • large handful of coriander leaves, roughly chopped
  • couple of tablespoons of creme fraiche/ Greek yoghurt/ sour cream
  1. In a large pan, fry the onion until golden and sweet. 
  2. Add the carrots, fennel seeds and stir. 
  3. Pour in the bouillon or stock, the orange juice and zest and most of the coriander leaves.  Bring to the boil and simmer gently for about 40 minutes, until it is all tender.
  4. Blend well and serve with a dollop of creme fraiche/ sour cream/ Greek yoghurt and the remaining coriander leaves.